New Mum’s Food Adventures

I made a mixed gluten free flour blend of buckwheat flour, sorghum flour, green banana flour and glutenous rice flour (despite name, has no gluten). I did them all at 100 grams

I the added 1 sachet Mad Millie sourdough culture to a new starter of my GF flour blend and water with a teaspoon of sugar to speed it up. Then I feed it multiple times on the first day and 2-3 times on the second. I have fed it today and the rise slowed down but the scent was like IPA beer. A bit fruity with a beer smell.

Instead of wasting the discard I decided to do bagels. I used Well & Good self raising flour with their brand of plain flour and some almond flour. I winged it. I measured some parts of it and had to add more water but today was an experiment. I also used macadamia oil for this recipe.

Almost four hours later and there is more rise than I expected. Question now is, how and I going to boil it without it falling apart. The dough is quite soft. I baked them at 200 C for around half hr. I just waited for them to go golden. Tapping them and getting a hollow sound let me know they were done. I have a fan forced oven so sometimes I have to do this on 180. I also have hotspots in my oven.

Fast forward a few hours and these are my results:

After almost 5hrs of proofing these are my

Results. The cracked one cracked while flipping in the boiling water. It also didn’t rise a little bit more like the others did, but I think it’s because it was waiting the longest, one I was putting on toppings. The one that has a cracked top is the top left bagel.

The interior was soft and fluffy and like sandwich bread. Wasn’t gummy at all. Just a good bread. These would make excellent burger rolls or even a loaf of sandwich bread. Next time I do this I plan to add pea protein powder to the mix.